Black-Eyed Pea Cakes
Black-Eyed Pea Cakes is a main course that serves 8. For 65 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 16g of protein, 17g of fat, and a total of 440 calories. 848 people were impressed by this recipe. Head to the store and pick up olive oil, cumin, fresh cilantro leaves, and a few other things to make it today. It is brought to you by She Wears Many Hats. From preparation to the plate, this recipe takes roughly 35 minutes. With a spoonacular score of 90%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Black-Eyed Pea Cakes, Jalapeno Black-Eyed Pea Cakes, and Black-Eyed Pea Cakes with Adobo Cream.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
2 cups panko or fresh bread crumbs
2 15.8 oz. cans of black-eyed peas; drained
½ teaspoon cayenne
½ teaspoon cumin
½ teaspoon dried basil leaves
1 egg
1 cup all-purpose flour
1 tablespoon fresh cilantro leaves
1 slice of bacon; fried and crumbled
4 cloves of garlic; minced
1/3 cup half and half
½ cup heavy cream
4-8 tablespoons olive oil; divided
½ cup onion; chopped
1½ teaspoons salt
Equipment:
food processor
wire rack
paper towels
frying pan
bowl
Cooking instruction summary:
Begin by warming the black-eyed peas, while you prep the other ingredients.Saut the onion and garlic together in about 2 tablespoons of olive oil until softened.Add half of the black-eyed peas (about 1 cups), bacon, onion, garlic, cilantro, basil, cumin, cayenne, salt to a food processor and pulse a few times until blended. Not too much. It doesnt need to be totally smooth.Transfer mixture to a bowl and stir in the remaining black-eyed peas and heavy cream.Chill the mixture until cool about an hour or so.After the mixture has cooled, gently form the cakes and set aside.Prepare 3 separate bowls for battering. Flour goes in the first one. Then beat an egg and the half and half together in the second one. And the bread crumbs go in the third one.Batter the cakes by coating first with flour, then the egg mixture and finish with the bread crumbs. Set aside after coated.Have a plate or cooling rack lined with paper towels ready for cakes when cooked.Prepare the skillet by heating 3-4 tablespoons of olive oil over medium heat.Fry cakes in small batches, cooking approximately 2-3 minutes on each side until golden brown. Be sure to watch the oil for overheating, and, if needed, add additional oil or start with new oil if it gets too dark.Remove cakes, let cool on paper towel lined plate.Serve with Comeback Sauce.
Step by step:
1. Begin by warming the black-eyed peas, while you prep the other ingredients.Saut the onion and garlic together in about 2 tablespoons of olive oil until softened.
2. Add half of the black-eyed peas (about 1 cups), bacon, onion, garlic, cilantro, basil, cumin, cayenne, salt to a food processor and pulse a few times until blended. Not too much. It doesnt need to be totally smooth.
3. Transfer mixture to a bowl and stir in the remaining black-eyed peas and heavy cream.Chill the mixture until cool about an hour or so.After the mixture has cooled, gently form the cakes and set aside.Prepare 3 separate bowls for battering. Flour goes in the first one. Then beat an egg and the half and half together in the second one. And the bread crumbs go in the third one.Batter the cakes by coating first with flour, then the egg mixture and finish with the bread crumbs. Set aside after coated.Have a plate or cooling rack lined with paper towels ready for cakes when cooked.Prepare the skillet by heating 3-4 tablespoons of olive oil over medium heat.Fry cakes in small batches, cooking approximately 2-3 minutes on each side until golden brown. Be sure to watch the oil for overheating, and, if needed, add additional oil or start with new oil if it gets too dark.
4. Remove cakes, let cool on paper towel lined plate.
5. Serve with Comeback Sauce.
Nutrition Information:
covered percent of daily need
